Chicken & Pepper Pasta with Ballymaloe Italian Tomato Pasta Sauce

Name: Chicken & Pepper Pasta with Ballymaloe Italian Tomato Pasta Sauce
Ingredients: 350g farfalle pasta; 2 free-range chicken breasts / leftover roast chicken (360g) (cut into 2cm x 3cm cubes); 1 red pepper (de-seeded & sliced); Ballymaloe Italian Tomato Pasta Sauce (400g); 1 tbsp olive oil; 50g Parmesan (grated); 10 basil leaves (freshly-torn); Sea salt & freshly-cracked black pepper

ballymaloefoods.ie

This simple supper is ready in no time and is guaranteed to be a winner for all age groups. Farfalle pasta is commonly known as bow-tie or butterfly pasta

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Ingredients

350g farfalle pasta
2 free-range chicken breasts / leftover roast chicken (360g) (cut into 2cm x 3cm cubes)
1 red pepper (de-seeded & sliced)
Ballymaloe Italian Tomato Pasta Sauce (400g)
1 tbsp olive oil
50g Parmesan (grated)
10 basil leaves (freshly-torn)
Sea salt & freshly-cracked black pepper